Author: morton1909

Why Chef Blog Ready Made better than Made From Scratch soups

Why Sell Ready-Made Versus From Scratch Soups

Scratch soups are a labor of love, but do they have to be? Heck no! The best part of soup sales these days are all the incredible options of ready-made soups that are both nutritious and delicious.

Why take out containers matter for meal delivery and to go bags from the Why Chef Blog

A Quality Take Out Container Matters

Studies have shown that 67% of customers rank the quality of the container as the most important. It makes sense if you think about it. Presentation does matter. We eat with our eye first. Why should presentation lack just because I took my food to go?

Restauant Health Department Inspections Check List

How To Be Prepared For Health Department Inspections

Health Department inspections always seem to happen at the most inconvenient time. It's Friday afternoon and lunch service is in full swing; the dining rooom is packed; you are down a line a cook and the dishwasher called out.

Compound Butter Uses with Seviroli ravioli pasta

How to Use Compound Butter

Compound Butter can be easily added to meats, and sauces sides to add extra flavor. They can be heated for a sauce, just use the cut rounds and added to a dish.

How Do You Cook With Harissa

Harissa has a slightly sweet taste as well as smoke, tang and spice. It works in almost every Mediterranean dish. It's often substituted with sauces such as..

Why So many Different Types if Cooking Oil?

The main reason we need different oils is because we cook with different levels of heat. Some oils are intended for high heat and others for no heat.

Cooking With Beer

First, don't cook with a beer you wouldn't drink. When used properly beer turns the most ordinary foods into exceptional fare.

Why Chef Blog - The Bear fx series as viewed through a chef's professional eye

In case you haven’t heard 'The Bear' is an FX series Starring Jeremy Allen White with a super real portrayal of kitchen life. This should come with a warning because it is intense, to say the least.

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